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Peace in the Middle East may never be possible, but Patti and Motty Chen aim to create an atmosphere of culinary harmony in their Eynon restaurant that celebrates all cultures from the region.

The menu at Patti’s Pitas reflects many countries, including Motty Chen’s native Israel, as well as Egypt, Turkey and Lebanon. The food is prepared kosher and also dairy- and pork-free, so Muslims can enjoy everything offered in accordance with religious practice.

“We want to create a space for all Middle-Eastern (dishes) to come together. It was a challenge because there were so many things we wanted to bring in,” said Motty Chen. “We chose things that, if you said ‘Middle-Eastern,’ you’d expect it to be here. I think there’s a story for everything on the menu.”

The Chens’ own story of how they landed in Northeast Pennsylvania is one of unlikely chance encounters. Patti Chen grew up in Wisconsin and met her husband when both worked in the field of computer programming. They got to know NEPA through their friend and former business client, local eye doctor Steven Vale, M.D., who encouraged them to settle in the area.

Patti Chen learned dishes traditional to her husband’s upbringing through yearly visits to Israel and with practice at home during weekly Shabbat dinners. Getting the technique, flavor balances and textures exactly right became a science for her, and as she improved and increased her repertoire, her cooking and baking earned raves from their synagogue.

Opening a restaurant was long a dream of hers, and she practiced by catering synagogue events for up to 150 people, who all inevitably told her she should have her own full-service business.

“There’s so many spices that are big and bold. I always felt if Americans tasted it, they’d love it. My whole thought process was I wanted to bring Middle-Eastern (flavors) to the palette,” said Patti Chen. “I planned for eight years, building my recipe bible. I love to give people food and see them happy. I love seeing their reaction.”

The Chens approached Patti’s Pitas with three main concepts in mind: Is the food authentic, is it fresh and is it healthy? Since the restaurant opened in January, they’ve spent plenty of time explaining to customers exactly what goes into each plate and having conversations with unsure diners to find dishes they’re sure to like.

The eponymous pitas are baked in batches of 100 up to three times per day, and the Chens recommend stuffing them hummus, a choice of meat and then tahini, which keeps the sandwich juicy.

“You can put everything in one full pocket and eat it on the go,” Patti Chen said.

The shawarmas — available in chicken, beef or falafel — stay very sauced, and the restaurant serves maza plates with pita while guests wait for their meals. Many of the menu items are plant-based, making vegetarian and vegan options bountiful. They include Israeli Salad (cucumbers, tomatoes and onions diced with cilantro, olive oil, salt and pepper), Baba Ganoush (creamed eggplant with spices) and Bourekas (puff pastries filled with mashed potatoes and optional cheese). On Fridays, the restaurant bakes fresh challah bread.

Another popular standout is Shakshouka, or “Devil’s Eyes,” as Americans sometimes call it. A tomato base combines with a little heat of spices and is cooked down in a cast-iron pan with two eggs.

“It’s like chili in the U.S.,” Motty Chen said. “Everyone has their own style.”

His wife also incorporates some American classics with a Middle-Eastern flair, such as Barbecue Meatballs or Pulled Chicken. There are plenty of sweets, too, including the light, delicate Krembo (marshmallow fluff covered in chocolate) or traditional Baklava.

Patti’s Pitas offers catering, and customers can order most menu items in family-sized quantities for sharing. But a visit to the restaurant guarantees fast, casual dining and a more personal experience close to the chefs.

“My dream is to see her dream come true,” Motty Chen said of his wife. “All of the feedback has been astounding. It’s fulfilling.”

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